- 3/4 cup buttermilk
- 6 tablespoons butter, melted and cooled
- 3 large eggs
- 4 1/4 cups (21 1/4 ounces) flour
- 1/4 cup (1 3/4 ounces) sugar
- 2 1/4 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 8 tablespoons butter, softened to room temperature
- 1 cup brown sugar
- 2 teaspoons cinnamon
- Zest of 1 large orange (about 1 tablespoon zest)
- 1 cup powdered sugar
- 1 teaspoon orange zest
- 1 tablespoon juice from orange
- 1 tablespoon milk
- For the dough, warm the buttermilk in a large glass measuring cup in the microwave on half power for about 1 minute.
- Whisk the warmed buttermilk and butter together in the measuring cup.
- Combine 4 cups of flour, sugar, yeast and salt together in a stand mixer fitted with dough hook. With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand).
- If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.
- Place the dough in a large, lightly oiled bowl and cover the top tightly with plastic wrap.
- Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.
- Meanwhile, combine the brown sugar, cinnamon and orange zest in a small bowl until well mixed and set aside.
- Spray 2 round 8-inch baking pans with cooking spray and set aside.
- When the dough has risen, gently punch down and roll into a 16X12-inch rectangle. Spread evenly with the softened butter.
- Top with the cinnamon sugar mixture, pressing the cinnamon/sugar gently into the butter. Starting with one of the long edges, roll the dough tightly into classic cinnamon roll form, pinching the edge to seal.
- Using a serrated knife, slice the dough in half lengthwise. Gently take one length of dough and coil it around in one of the prepared baking pans.
- It is okay if the layers start to come apart. Repeat with remaining length of dough, placing it inside the other prepared pan.
- Lightly cover the cinnamon rolls with greased plastic wrap and let them rise until doubled. Preheat the oven to 350 and bake the rolls for 18-22 minutes, until lightly golden on top and cooked through.
- While the rolls are baking, whisk together the glaze ingredients until smooth. Remove the cinnamon rolls from the oven and using a spatula, nudge them out of the pan onto a cooling rack set over waxed or parchment paper or onto a serving plate. Drizzle the glaze over the cinnamon rolls. Slice the cinnamon rolls into pie-shaped wedges and serve warm.
- Shape them in the pan, cover with greased plastic wrap and refrigerate overnight (or add a layer of foil on top and freeze them for up to 2 months). If refrigerated, remove from fridge 3-4 hours before baking. If frozen, let sit at room temperature for 9-11 hours. Bake as directed once doubled in size.